How do sensory tastes, such as sweetness and saltiness, mobilize and place themselves into communities and human bodies by using particular food and beverage as a mediator? This session aims to examine how taste may help peoples and communities acquire local food and drink.
The availability of resources and technologies is the major factor for the development of regional cuisines and foodways, but taste is also an important condition for people to accept and inherit food and beverage to new places and next generations. This session aims to examine relationality of taste by investigating how taste may help us acquire and localize food and drink. For instance, green tea is usually consumed without sugar while black tea may encourage us to intake it with sugar. We may recognize black tea as a vital media to take sugar. Even techniques of fermentation may have been developed for the purpose of directly taking sugar into our bodies. In this sense, food and beverage operate as a kind of agency or mediator that mobilizes and places certain taste into communities and regions.
Specifically, we aim to explore ways in which new food and drink emerges to accept and appropriate taste in local food practice in time and space. How do sensory tastes - sweetness, sourness, saltiness, bitterness, and umami - mobilize and place themselves by using particular food and beverage as mediator? What emerges when people attempts to introduce new taste into local and regional culinary customs and norms? We solicit theoretical and ethnographic papers that shed lights on the agency of food and beverage for moving taste and distaste in globalizing world.